Pesto Farfalle Pasta Salad

This Pesto Farfalle Pasta Salad is a vibrant, fresh, and delicious dish that’s perfect for summer picnics, potlucks, or a light lunch. The bowtie pasta holds onto every bit of that bright, herby pesto, while cherry tomatoes, fresh mozzarella, and crunchy veggies add texture and flavor. It’s an easy-to-make, crowd-pleasing salad that comes together in no time.

Author: Siddhanath Metkari

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 6

Recipe Tools You Use:

1. Garlic Press
2. Wire whisk
3. a big pot
4. Sharp knife
5. bowl
6. skillet
7. kitchen tongs
8. oven

Pesto Farfalle Pasta Salad Recipe Video:

Ingredients:

1. 12 oz farfalle (bowtie) pasta
2. 1/2 cup pesto sauce (homemade or store-bought)
3. 1-pint cherry tomatoes, halved
4. 1 cup fresh mozzarella balls (bocconcini), halved
5. 1/4 cup red onion, thinly sliced
6. 1 small cucumber, diced
7. 1/4 cup pine nuts, toasted
8. 1/4 cup fresh basil, torn or chopped
9. 2 tablespoons olive oil (optional, for extra dressing)
10. Salt and pepper, to taste
11. 1 tablespoon lemon juice (optional, for brightness)

Instructions:

Step 1: Cook the Pasta

Start by cooking the farfalle in a large pot of salted boiling water according to the package instructions. You want the pasta al dente, not too soft. Once done, drain and rinse it under cold water to cool it down quickly. Drizzle a little olive oil on top to prevent anything from sticking and set aside.

Step 2: Prepare the Vegetables

While the pasta is cooking, prepare the cherry tomatoes, fresh mozzarella, red onion, and cucumber. Halve the tomatoes and mozzarella, thinly slice the onion, and dice the cucumber into bite-sized pieces.

Step 3: Make the Dressing

If you’re using store-bought pesto, taste it and see if you want to adjust with extra olive oil or a splash of lemon juice for more brightness. If you’re making it from scratch, this is the time to blend up your pesto.

Step 4: Toast the Pine Nuts

Toast the pine nuts in a small skillet over medium heat until golden and fragrant (about 2 to 3 minutes). Be careful, they burn quickly. Leave to cool after roasting.

Step 5: Toss the Salad

Combine cooled pasta, cherry tomatoes, mozzarella, red onion, and cucumber in a large bowl. Add the pesto and toss everything together until evenly coated. If you feel the salad needs a bit more moisture, drizzle in a bit of olive oil.

Step 6: Add the Pine Nuts and Basil

Once the salad is well mixed, add the toasted pine nuts and fresh basil. The pine nuts give a nice crunch, and the basil adds a fresh, aromatic punch.

Step 7: Season and Adjust

Taste the salad and adjust the seasoning with salt, pepper, and maybe another squeeze of lemon juice if you like a bit of acidity to balance the richness of the pesto.

Step 8: Serve or Chill

You can serve this salad immediately at room temperature, or let it chill in the fridge for about 30 minutes to allow the flavors to meld together. Just before serving, give it another good toss.

Tips:

• Make It Ahead: This salad gets even better as it sits, making it perfect for meal prep or entertaining. Just hold off on adding the pine nuts and basil until right before serving to keep them fresh.
• Add Protein: Make this a more filling meal by tossing in some grilled chicken, shrimp, or even a handful of chickpeas.
• Veggie Boost: Feel free to add more veggies! Roasted zucchini, bell peppers, or even spinach work well here.
• Gluten-Free Option: Swap the farfalle for your favorite gluten-free pasta for an equally delicious result.

This Pesto Farfalle Pasta Salad is light, refreshing, and packed with flavor. Whether you’re serving it as a side dish or making it a main course, it’s sure to be a hit.

More veggie add-ins?

Here are some great veggie add-ins that would complement your Pesto Farfalle Pasta Salad, adding extra flavor, color, and nutrition:

1. Roasted Zucchini: Roasting zucchini brings out its natural sweetness and adds a great texture to the salad.
2. Roasted Bell Peppers: Sweet and smoky, roasted bell peppers add a delicious depth of flavor and vibrant color.
3. Spinach or Arugula: Leafy greens like baby spinach or peppery arugula add freshness and an extra nutrient boost.
4. Artichoke Hearts: Marinated or grilled artichoke hearts bring a tangy, rich flavor that pairs well with pesto.
5. Asparagus: Lightly steamed or grilled asparagus adds a crunchy, slightly sweet element.
6. Broccoli: Blanched or roasted broccoli provides a satisfying crunch and is rich in vitamins and fiber.
7. Sun-Dried Tomatoes: Intensely flavored, sun-dried tomatoes add a chewy texture and a burst of umami flavor.
8. Peas: Sweet peas, either fresh or frozen, are a bright and sweet addition to balance the rich pesto.
9. Carrots: Shredded or thinly sliced carrots bring a crunchy, slightly sweet flavor.
10. Roasted Cauliflower: Roasted cauliflower has a nutty flavor and hearty texture, perfect for adding bulk to the salad.

Feel free to mix and match based on what you have on hand or your flavor preferences.

Pesto Farfalle Pasta Salad Nutrition Information:

Health Benefits of Pesto Farfalle Pasta Salad:

1. Rich in Antioxidants: Basil and tomatoes provide antioxidants that help fight free radicals and support immune health.
2. Heart-Healthy Fats: Olive oil and pine nuts are excellent sources of heart-healthy monounsaturated fats.
3. Good Source of Fiber: The pasta and vegetables provide dietary fiber, supporting healthy digestion.
4. Boosts Bone Health: Mozzarella cheese and pine nuts offer calcium, promoting strong bones and teeth.
5. Energy-Boosting Carbs: Farfalle pasta provides carbohydrates, essential for energy throughout the day.
6. Rich in Vitamins: Fresh vegetables like tomatoes, cucumbers, and red onions offer a variety of vitamins, including vitamin C and K.
7. Protein Content: Mozzarella and pine nuts offer plant-based and dairy proteins, supporting muscle repair and growth.
8. Omega-3 Fatty Acids: Pine nuts are a good source of omega-3s, which help reduce inflammation and support brain health.
9. Fresh and Hydrating: The cucumbers and tomatoes add a refreshing and hydrating element to the salad.
10. Anti-Inflammatory: The ingredients in pesto, such as garlic and olive oil, have anti-inflammatory properties that support overall wellness.

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 3 days. The salad tends to taste better as it marinates, but be sure to add the pine nuts and fresh basil just before serving to maintain freshness and crunch.
• Freezing: Not recommended due to the fresh vegetables and cheese. The texture may become mushy when thawed.

Reheat and Reuse Instructions:

• Reheat: This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently heat in a skillet for a few minutes or microwave briefly, but avoid overheating to maintain the salad’s fresh textures.
• Reuse: Add extra veggies like spinach, arugula, or leftover roasted vegetables before serving. You can also toss in some cooked chicken or shrimp to make it a more filling meal. Freshen it up with additional pesto or a squeeze of lemon juice before serving.

This Pesto Farfalle Pasta Salad is a flavorful, light, and nutritious dish perfect for any occasion. Enjoy its bright, fresh flavors in every bite.

FAQ’s

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